Match!
Miguel Elias
University of Évora
103Publications
11H-index
378Citations
Publications 103
Newest
#1Marta Laranjo (CSIC: Spanish National Research Council)H-Index: 15
#2Ana M. Fernández‐León (CSIC: Spanish National Research Council)
Last.Miguel Elias (University of Évora)H-Index: 11
view all 5 authors...
#1Miguel EliasH-Index: 11
#2Marta LaranjoH-Index: 15
Last.M.E. PotesH-Index: 4
view all 4 authors...
#1Marta Laranjo (CSIC: Spanish National Research Council)H-Index: 15
#2M.E. Potes (University of Évora)H-Index: 4
Last.Miguel Elias (University of Évora)H-Index: 11
view all 3 authors...
Starters are microbial cultures used to promote and conduct the fermentation of meat products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative staphylococci, as well as yeasts and moulds, may be used as starters. They can increase the safety of fermented meat products by means of rapid matrix acidification or due to the production of antimicrobial substances, such as bacteriocins. Besides, starters may help to standardise product properties and shorten ripening times. Sa...
#1Ana Teresa Ribeiro (CSIC: Spanish National Research Council)
#2Miguel Elias (University of Évora)H-Index: 11
Last.Rogério MendesH-Index: 24
view all 7 authors...
Abstract Marketing issues of small-sized meagre can be overcome with the development of fish hams. This study aimed to test high pressure processing (HPP) to promote gelation of meagre hams, as an alternative to the heat processing. It was also aimed to reduce microbial transglutaminase (MTGase) from the formulation of HPP hams. Meagre hams were subjected to HPP varying different pressure parameters. The water holding capacity (WHC) and folding properties of hams were not affected by HPP, compar...
#1Marta Laranjo (CSIC: Spanish National Research Council)H-Index: 15
#2M.E. Potes (CSIC: Spanish National Research Council)H-Index: 4
Last.Miguel Elias (CSIC: Spanish National Research Council)H-Index: 11
view all 6 authors...
Cabeca de xara is a ready-to-eat meat product (RTEMP), whose production is very characteristic in Alentejo, a region in the South of Portugal. It is a galantine usually moulded into parallelepiped shape made with various meats obtained from the Alentejano pig breed reared in the same region, namely deboned pork heads, tongue and connective tissue to which a number of condiments like salt, parsley, wine and pepper, are added. This work intended to test the feasibility of adding vinegar in order t...
#1I. Dias (CSIC: Spanish National Research Council)
#2Marta Laranjo (CSIC: Spanish National Research Council)H-Index: 15
Last.Miguel Elias (CSIC: Spanish National Research Council)H-Index: 11
view all 8 authors...
In Mediterranean countries, such as Portugal, traditional dry-cured sausages are highly appreciated. They are often still being manufactured in small processing units, according to traditional procedures. The aims of the present study were to evaluate the effect of different starter cultures and their optimal concentration, to reduce the microbial load and biogenic amines in end-products, with the purpose to improve the sausages’ safety, without deteriorating sensory acceptability. pH, aw, micro...
#2Mafalda LaranjoH-Index: 12
Last.Miguel EliasH-Index: 11
view all 8 authors...
espanolEn los paises mediterraneos, como Portugal, los embutidos curados tradicionales son muy apreciados. A menudo se siguen fabricando en pequenas unidades de procesamiento, de acuerdo con los procedimientos tradicionales. Los objetivos del presente estudio fueron evaluar el efecto de diferentes cultivos iniciadores y su concentracion optima, para reducir la carga microbiana y las aminas biogenicas en productos finales, con el objetivo de mejorar la seguridad de los embutidos sin deteriorar la...
12345678910